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Dining with Diabetes

Dining with Diabetes. Vitamins, Minerals, Fiber & Putting It All Together Extension Educator County or Position. Program Sessions. Session #1 – Living Well with Diabetes Session #2 – Carbohydrates and Sweeteners Session #3 – Fats and Sodium

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Dining with Diabetes

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  1. Dining with Diabetes Vitamins, Minerals, Fiber & Putting It All Together Extension Educator County or Position

  2. Program Sessions • Session #1 – Living Well with Diabetes • Session #2 – Carbohydrates and Sweeteners • Session #3 – Fats and Sodium • Session #4 – Vitamins, Minerals and Fiber/ Putting It All Together • 3-Month Follow - up (optional)

  3. How did you do this week? • What things did you notice more this week, as a result of our classes last week.? • And what changes did you make this week? • Which fats are heart healthy? • How much sodium is recommended daily? • Were there any challenges or successes in following a heart healthy diet this week? • Did you achieve your SMART step goal?

  4. Vitamins & Mineralsin Vegetables and Fruits

  5. Important Vitamins • Vitamins A, C and E: prevent inflammation and cell damage • Vitamin D: Needed for calcium absorption and may protect against diabetes and heart disease • B-12 and Folate: Blood health, heart disease and nutrient absorption

  6. Minerals for Good Health Potassium Calcium Phosphorus Magnesium Iron

  7. Bone Health Healthy Bones Bones with Osteoporosis

  8. The Importance of Fiber • Slows the absorption of sugar from food • May reduce or delay symptoms of type 2 diabetes • Helps control weight • Lowers blood cholesterol • Helps reduce vascular inflammation • Relief of constipation/diarrhea • Lowers risk of breast, prostate, and colon cancer

  9. The Role of Fiber

  10. Sources of Fiber • Whole grains • Bread • Cereal • Fruit • Vegetables • Beans and legumes • Nuts and seeds

  11. Whole-Grain Goodness

  12. How much fiber do I need?

  13. Planning a Meal • The Plate Method • Carbohydrates and Sweeteners • Fats and Sodium • Vitamins, Minerals and Fiber

  14. Planning a Meal • Meat or source of protein • Starch – may be starchy vegetable • Non-starchy vegetables • Fruit • Milk • Dessert – sometimes to replace other carbohydrate

  15. Protein • Meat and poultry • Seafood • Dairy foods • Eggs • Dried beans and peas • Seeds and nuts

  16. The Plate Method

  17. Sources of Carbohydrates on the Plate • Starch • Vegetables • Fruit • Dairy/Beverages

  18. Coffee and Wine • Coffee • Up to 3 cups per day • Regular or decaf • Wine • Raises HDL • Moderation = 1 glass for women, 2 for men • If you don’t drink, don’t start • Note: wine adds calories

  19. Roadblocks to Eating Well… • Old habits • Tempting places • Cost • Time to prepare • Taste • Family pressure

  20. Your team Your doctors Registered Dietitians Certified Diabetes Educators Nurse Practitioners Others

  21. Managing Diabetes Remember…The Balancing Act • Meals • Physical Activity • Medications

  22. Physical Activity:Important to a Healthy Lifestyle Aim for 30 minutes of physical activity 5 times each week Include stretching and strength exercises for total body workout May need to adjust carb intake when engaged in longer exercise time

  23. Know Your Numbers A1C Blood Pressure Cholesterol and Triglycerides Fasting Glucose eGFR or microalbumin Eye, foot and dental checks

  24. Medications • Very important to take diabetes medications as prescribed, including insulin • Medications for blood pressure, cholesterol, etc. are also important and may influence diabetes control and symptoms • Over time, diabetes medication needs may change.

  25. Long Term Goal • We have set short term goals each week to improve our diabetes control. • Now…think about a long term goal to work on in the next 3 months • Is it S.M.A.R.T? DO: Share this goal with a classmate

  26. SMART Steps S What’s one SMART step you can make towards better management of your diabetes? pecific M easurablee A ttainable R elevant T imely

  27. Next Session – in Three Months We would like to know how you are doing 3 months from now! At the follow-up we will: • Have guest speaker or interesting topics such as Eating Outor Holiday Cooking • Cook, eat and share • Distribute recipes or incentives • Complete follow up evaluations • Check progress on goals

  28. The struggle for becoming healthier is an uphill battle for millions of Americans…but it starts with YOU! Click to add header Click to add bulleted text right here Click to add bulleted text right here Click to add bulleted text right here Click to add bulleted text right here Click to add bulleted text right here Click to add bulleted text right here

  29. Acknowledgements This curriculum was developed through the collaborative efforts of the National Extension Dining with Diabetes Working Group. Special thanks to several individuals for their leadership and contributions: • Shari Gallup, Ohio State University Extension and Fran Alloway, Penn State University Extension, curriculum adapters • Barb Hennard, Ohio State University Extension, recipe compilation • Stephanie Faroh, Purdue University Extension, evaluation coordinator Appreciation for permission to adapt the content of the original Dining With Diabetes program is expressed to West Virginia University Extension Service The presentation is powered by SmileTemplates.com

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